Springtime in a Cup

In the food universe, they say that local is the new exotic. So we might as well make the best of this season’s gleaning of refreshing and salutary fruits before the season shifts from blossoms and mellows to sunburns and summer streets. But here’s the thing about fruit salads- they are boring! Here are a few helpful knacks you can use to jazz up your mediocre refreshing accompaniments:

Cheesy Truth

There is no harm in experimenting with the delightful, smooth, yet tangy flavours of this dairy paragon called cheese. When it comes to cheese, not all fruits dally well with it; go for the ones that are less acidic, and those that have a plush, distinctive flavor. Melons, peaches, cherries, grapes, and mangoes work ideally well with crumbled fresh firm cheeses such as ricotta, cottage cheese, feta, or goat cheese. The keen tang from the cheese tones the robust flavours of the fruits.

Chocolate-y Goodness

How can anyone go wrong with chocolate? Its rich, luscious indulgence can make even a fruit-recluse devote themselves to fruits. Although explicitly, everything seems to pair well with chocolate (seriously, even grass would taste divine with chocolate), through ample experimentation throughout childhood, I found that bananas, berries, and mangoes can make anyone pleased as peaches. Use it as a dip, or drizzle a bounteous amount of hot and melted chocolate over the fruits, you won’t regret it!

A Green Quirk

It’s time to finally take the plunge. I know the affliction, but if you want a nutrient-filled combo of succulent fruits and fresh greens, here is how: The aroma from the balmy leaves, typically mint, baby spinach, iceberg lettuce, and celery, is an excellent addition to the fruits rich in acids, like oranges, grapefruits, berries, and pomegranates. The tartness from the fruits cuts through to disguise the rawness of the leaves to fabricate a crisp concoction. You won’t hate the greens ever again.

Spice It Up

Two women are shuffling red pepper which were wet by the dew drops last cold winter night in a village near Jodhpur, Rajasthan,India.Red peppers are plucked from plant and spread in field to dry for making spice powder. This spice powder enhances the taste of food.

Rouse your taste-buds by spicing things up a little with the warmness of the spices, like star anise, cinnamon, cardamom, pepper, chili powder, and vanilla. Likewise, aromatic herbs and oils, like fennel, rosemary, chia, thyme, and the chives, also deserve a shot. These work wonderfully well with sweeter fruits, essentially bananas, dates, mangoes, pineapples, and apples, as they infuse their flavours into the fruits and develop a sweet and spicy delight to gee up an ordinary day with.

Hopefully, these smacks help you add a little sugar, spice, and everything nice to your fruit mélanges this spring!